Oh Lasagna, we love you so. I don’t know if it’s all of that gooey cheese, the sauce or those yummy noodles, but this dish is definitely a favorite.
Lunch or dinner this packs a punch. Whether you make a vegetarian version or if you like a meatier option, find out what works for you.
Here’s a recipe I liked that’s quick and easy. This is from a Taste of Home and it serves 12. This also freezes well for those who love to store meals.
Perfect for holidays, Sunday dinner or lunch, this Lasagna uses cottage cheese in place of ricotta cheese.
- 1-1/2 cups (12 ounces) 4% cottage cheese
- 1 egg
- 1/4 cup grated Parmesan cheese
- 1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 9 lasagna noodles, cooked, rinsed and drained
- 4 cups Three-Meat Sauce
- 2 cups (8 ounces) Part Skim Mozzarella Cheese
- In a large bowl, combine the cottage cheese, egg, Parmesan cheese, parsley, oregano and basil. In a greased 13-in. x 9-in. baking dish, layer a third of the noodles, sauce, cottage cheese mixture and mozzarella. Repeat layers twice.
- Cover and bake at 350° for 30 minutes; uncover and bake 15-20 minutes longer or until bubbly. Let stand for 15 minutes before cutting. Yield: 12 servings.
Editor’s Note: If you don’t have the meat sauce, you can use regular sauce with 1 pound of browned ground beef and one 26-1/2 ounce can of spaghetti sauce. For the health conscious, try using lean turkey or mix some spinach within the cheese mixture to truly make this meal your own. Also, for wine drinkers, try a Merlot, Syrah or Cabernet Sauvignon.